Manufacture of food preparations or extracts.



UNITED STATES PATENT OFFICE.

ERNST KRAUSE, OF STEGLITZ, NEAR BERLIN, GERMANY.

MANUFACTURE OF FOOD PREPARATIONS 0R- EXTR-AGTS.

No Drawing.

of a food preparation or seasoning extract of good flavor and based uponthe utilization of yeast.

It has already been frequently proposed to prepare extracts from yeastby separating the yeast plasma from the yeast cells in a suitable mannereither by boiling or by dialysis and then evaporating the same, or bytreating the yeast with digesting fer ments or by leaving it toautodigestion.

These extracts, however, have all a distinctly vegetable taste somewhatsimilar to bread thereby preventing their use as ameat extract orseasoning extract.

- The-object of the present invention is to utilize the large quantitiesof waste blood, blood plasma, blood serum or other blood preparationsdaily available. It would appear self evident to treat blood in asimilar manner to obtain an extract, but if blood, either defibrinatedor not, is merely evaporated suitable extracts are not obtained, sincethe albumen is then obtained in a coagulated form which does notcorrespond to the desired extract form. It has therefore been alreadyproposed to subject blood to a digesting process so as to obtainextracts in this manner capable of being evaporated and concentrated,but this method has not led to satisfactory results, since if theconstituents of blood are to be really split up an energetic chemicalaction is necessary in the form of temperature and pressure in thepresence of acids.

The pepsin digestion of blood is not suitable in practice since even inthe case of a long action of the pepsin and hydrochloric acid onlyinconsiderable quantities of the constituents of blood are split up.

The applicant has now found that the constituents of blood can besufliciently split up if the blood is not subjected alone to the pepsindigestion, but admixed with yeast, and although blood alone duringpepsin digestion yields only inconsiderable quantities of extract it hasbeen found that, by the simultaneous pepsin digestion of Specificationof Letters Patent.

Patented Oct. 6, 1914.

Application filed January 24, 1914. Serial No. 814,218.

yeast and blood, the blood yields about the same percentage of extractas the yeast.

.The blood may be employed either in its original state or it may bedefibrinated and instead of blood any other animal albumen or the serumor plasma of blood or other blood preparations may be employed. The

yeast can be used either wltnout further preparation or it may beprepared by separating the plasma from the cells in the known manner.The extract thus obtained has a distinct animal character even whencomparatively small quantities of blood are employed and may be utilizedas a seasoning extract 1n the place of meat extracts.

It will of course be understood that instead 1 of the pepsin digestionany otheri fermenta tive or equivalent chemical methods may be employed.

It is already known that yeast exerts a digesting action upon animalalbuminous substances, but it was hitherto not known that the actionupon blood would be so extensive or so considerably facilitate thefurther digestion of the blood as has now been found, since blood aloneis comparatively unacted upon by decomposing ferments as abovedescribed.

The following example is given of the method of carrying out the presentinvention: 10 hectoliters of brewers yeast having about 16-17% drysubstance are mixed with 50 to 60 kgs. of salt, whereupon fluidityoccurs; 5 hectoliters of fresh blood are then added and the mixturetreated with about 5 kgs. of a suitable digesting liquid, for examplepepsin extract, being at the same time slightly acidul'ated. The mixtureis then kept at a temperature of 40 to 50 C. for 4 or 5 hours, theresulting liquid being boiled, filtered and evaporated to the desiredconsistency of the extract.

I claim:

1. The method of manufacturing a food preparation or extract whichconsists in mixing animal albumen and yeast and subjecting the mixtureto destructive digestion.

2. The method of manufacturing a food preparation or extract whichconsists in mixing blood and yeast and subjecting the mixture to adestructive digestion.

3. The method of manufacturing a food preparation or extract whichconsists in mixing the albuminous constituents of blood and yeast andsubjecting the mixture to a destructive digestion.

4. The method of manufacturing a food preparation or extract whichconsists in mixing albuminous blood preparations and yeast andsubjecting the mixture to a destructive digestion.

5. The method of manufacturing a food preparation or extract whichconsists in mixing defibrinated blood and yeast and subjecting themixture to a destructive digestion.

6. The method of manufacturing a food preparation or extract whichconsists in separating the plasma from the cells of yeast,'mixing saidlasma with animal albumen and subjecting the mixture to destructivedigestion.

7. The method of manufacturing a. food preparation or extract whichconsists in mixing animal albumen and yeast and subjecting the mixtureto a fermentative digestion.

8. The method of manufacturing a food preparation or extract whichconsists in mixing animal albumen and yeast and subjecting the mixtureto pepsin digestion.

9. The method of manufacturing a food preparation or extract whichconsists in mixing salt with yeast, adding animal albumen thereto,acidulating the mixture,

treating the mixture with a digesting agent,

and thereupon boiling, filtering and evaporating it to the desiredconsistency.

10. As new articles of manufacture, food preparations or extractsprepared from yeast and animal albumen, characterizedby their distinctlyanimal taste.

In testimony whereof I have aifixed my signature in presence of twowitnesses.

ERNST KRAUSE.

Witnesses:

lVoLDEMAn HAUPT, HENRY HASPER.

